Triple Chocolate Pumpkin Pie

This is part 1 of the 3 desserts I made for Thanksgiving dinner.

3 desserts? Seems a little excessive, I know.

But if you know my family you know that we like to eat.

And one option for dessert?

Well, that simply wouldn't do.

I was a little apprehensive about this pie because the comments on the Martha Stewart website ranged from outstanding to terrible.

But in the great spirit of thanksgiving, I decided, "What the heck! At least if it doesn't turn out I won't get stuck eating it all by myself."

Lucky for me, it did turn out!

The first bite was odd with the mix of pumpkin, chocolate and spices. All the flavours seemed to overwhelm my tongue.

The second bite redeemed the first. It was a harmonious blend of sweet and spice.

I only ate a small sliver of pie because, like I said, there were 3 desserts.

Not to worry though, my sister helped with the leftover pie. 

She was probably just being kind eating 3 pieces but..... she's not really that nice.... so....... it must of been a hit in her books.

(P.S. I forgot to drizzle the melted chocolate on at the end so my pie was only a double chocolate pumpkin pie.)

Triple Chocolate Pie
Serves: 8
Source: Martha Stewart Living

For the crust:

2 cups finely ground graham cracker crumbs (about 16 crackers)

3 ounces (6 tablespoons) unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

For the filling:

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup packed light-brown sugar

3 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Ground cloves

1 ounce milk chocolate, melted

Directions:

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.